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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Soy Sauce Chicken Recipe

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This recipe for Soy Sauce Chicken is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 roasting chicken, 3 to 4 lbs.
1 tbsp. sugar
2 tsp. sesame oil
cooked rice
cornstarch

Sauce:
2 cups soy sauce (Kikoman or Kimlan)
1 1/2 cups water or chicken stock
1/2 cup sugar
2 slices ginger, quarter size
2 stalks green onion, cut into 1/2-inch pieces

Directions:
Directions:
Wash chicken; drain. Rub chicken with sugar and drop into boiling water for 5 minutes; drain. Sauce: In a large saucepan, combine all the ingredients and bring to a boil. Immerse chicken (breast side down) in the boiling sauce. Use a ladle to scoop sauce and baste chicken all over for 5 minutes. Turn heat to low, keeping the sauce at boiling point, cover the saucepan and cook for 20 to 25 minutes. Turn the chicken over and cook for another 20 to 25 minutes until done. Remove chicken, brush 2 teaspoons sesame oil all over the chicken while it's still warm. Remove bones and chop chicken into pieces. Arrange chicken on top of a bed of cooked rice. Remove ginger slices from sauce. Thicken 1 1/2 cups of sauce with a little cornstarch and pour over the chicken just before serving.

Personal Notes:
Personal Notes:
This is another great recipe from Sophie Chin's cooking class. The sauce can be re-used many times and can also be frozen if you won't use it within a week.

 

 

 

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